~ Apple Caramel Cupcakes ~

Wednesday, September 1, 2010

Couple of weeks ago I won a contest at Foodie Blogroll, and my delicious prize? 2 jars of Fat Toad Farm Caramel. I made a choice of Cinnamon and Vanilla Bean flavors. My caramels arrived in the cutest box with jars nested inside. I've been thinking of a dessert to make with it and few days ago I came across Apple Caramel Cupcakes and so here we are. Original recipe is from Cupcake Bakeshop.

My favorite part about these cupcakes is that they are not so sweet, I also altered the cream cheese filling recipe and used honey to sweeten it slightly. Caramel from Fat Toad Farm is wonderful, and surprisingly is not overpowering with sweetness as other caramels I've tried. So these I will most definitely make again, I'm already thinking of some fun variations too.

Apple Cupcake Recipe

2-3 apples, granny smith or other kind you have or is in the season right now

1 cups all-purpose flour

1 cup cake flour

1/2 cup sugar

1 teaspoon ginger

1 1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 tsp cardamom

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup oil

1/4 cup water flavored with freshly squeezed lemon juice or you can use apple juice

1 teaspoon vanilla

Rinse and core and quater the apples. Place them on an ovenproof pan or baking sheet land bake for 30-40 minutes until soft at 365F

Remove the apples from the oven, let cool slightly, using a knife and a fork remove skin from apples and mush the apples with the back of a fork.I used a blender set on chop. Measure out 1 cup of apple mush and set aside to cool.

In another large separate bowl, break the eggs and beat them slightly with the fork until they break up, add oil, lemon flavored water, vanilla extract and cooled apple mixture.Stir just until combined

Pour dry ingredients into the wet mixture and combine until all ingredients come together.

Line your muffin pan with cupcake liners

Using a tbl measure put 2 tbl of cupcake batter into each cupcake cavity or about 3/4 full so cupcakes will have a significant dome once baked. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, or until a toothpick comes out clean.

Remove from the oven and transfer to a cooling rack. Let cupcakes cool completely before filling.

Cream Cheese Filling

4 ounces Philly cream cheese(half of the package), you can also use low fat variety)

1/4 stick butter

1 1/2 tbl Honey

1 teaspoon vanilla extract

Filling is not very sweet, if desired add some powdered sugar. Too much Honey will make it too runny.

Royal Icing Butterflies these "royal" butterflies won't fly away they'll get eaten in less than a day piped to make them...

FTC Disclosure: My blog posts contain some affiliate links. That means at NO ADDITIONAL COST TO YOU...if you click through and make a purchase, I earn a small commission. Don't worry though, I only link to things I love and tried myself.

HANIELA'S on YOUTUBE

Amazon

Haniela's is a member of an Amazon affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com

Copyright

All Photographs, Original Recipes & Content belong to Haniela's unless otherwise stated. Please don't re-post the whole recipe if using, please give credit and include link back to Haniela's . If you would like to use one of my photographs along with your post, please obtain written permission first. Thank you!